This hearty white chili recipe is a great alternative to your typical ground beef/red chili meal. The best part? It's insanely easy to throw all of the ingredients into your slow cooker and walk away until dinnertime.
Crock pot recipes are the true heroes of winter. They do all the heavy lifting while you sit back and watch the snow fall. Plus, they're super easy to create in big batches so you'll have plenty of leftovers. (This recipe from Whole Foods serves 10 to 12.) Nothing beats it, especially during a time when you are likely trying to limit grocery trips.
For a modern twist on a classic cold-weather staple, this white chicken chili features a head of cauliflower, which serves as a surprisingly creamy base. Combine that with white beans and mild poblano peppers for an extra kick and you have a tasty, layered dish.
Diet and nutritional information
This white chili recipe is great for those on a high-fiber diet. The FDA defines high-fiber foods as providing more than 20% of daily fiber per serving. High-fiber recipes typically incorporate vegetables, beans, fruits, whole grains, nuts, or seeds. This white chili delivers in the form of cauliflower, onion, and cannellini beans. See the complete nutritional information below:
Per serving: 300 calories (50 from fat), 6g total fat, 1.5g saturated fat, 35mg cholesterol, 600mg sodium, 42g carbohydrates (9g dietary fiber, 8g sugar), 22g protein.
Can I make this recipe dairy free?
This recipe calls for 1/2 cup of sour cream to be stirred in at the end of cooking. It gives the recipe an added richness. If you are on a dairy-free diet, you can skip the final step of stirring in the sour cream.
If you would still like to enjoy an added creaminess to your dish without the dairy, you can substitute the sour cream for 1/2 cup of full-fat coconut milk. If this makes your chili too runny for your liking, stir in cornstarch, 1 teaspoon at a time, until thickened.
Slow-cooker white chicken chili: Ingredients
- 6 boneless, skinless chicken thighs
- 1 (16.0-ounce) bag dried cannellini beans, picked through
- 1 (16.0-ounce) bag frozen sweet white corn
- 2 poblano peppers (or 2 green bell peppers), chopped
- 1 head cauliflower, trimmed and cut into small florets
- 1 yellow onion, chopped
- 2 quarts low-sodium chicken broth
- 1 1/2 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 cup low-fat sour cream
- 2 teaspoons fine sea salt
Slow-cooker white chicken chili: Method
1. Arrange chicken in the bottom of a 6-quart slow cooker.
2. Top with beans, corn, poblanos, cauliflower, onion, broth, cumin and chili powder.
3. Cover and cook on low until beans are very tender and cauliflower has fallen apart, about 10 hours. (If you are pressed for time, you can cook on high for 4–5 hours.)
4. Remove chicken thighs and shred with two forks. Replace into slow cooker and stir.
5. Stir in sour cream and salt until incorporated, ladle into bowls and serve.
6. Top with any desired extras like shredded cheese, tortilla strips, or avocado.
How to store white chicken chili leftovers
Unless you're preparing this white chili recipe for a party of 10, chances are you'll have some leftovers. Like other meat-based chilis, this white chicken chili will last for approximately three days in the fridge.
But if you're cooking for one or two, even that may not be enough time to enjoy all the creamy goodness. Thankfully, like most soups and stews, white chili freezes very well.
Use gallon-sized Ziplock bags to freeze pre-measured portions depending on how many servings you'd like to consume at once. When you're ready to serve your leftover chili, thaw it overnight in the refrigerator. The next day, you can slowly heat it up in a pot on the stove, stirring often.